vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sago Pudding, Red
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
725Calories
21 gProtein
32 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein21 g
Carbohydrates32 g
Fiber0.3 g
Sugars1.7 g
Total Fat56 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol679 mg
Sodium329 mg
Potassium337 mg
Calcium163 mg
Iron3.1 mg
Magnesium27 mg
Phosphorus368 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate72 mcg
Choline442 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1638. The excerpt below is the record exactly as published.
Sago Pudding, Red.— Boil in milk two ounces of sago. When it is quite thick, beat ' into it six eggs, leaving out three of the whites ; :add half a pint of cream and two spoonfuls of sherry, with nutmeg and sugar according to taste
Cook this with the app: pantry check, scaling, and the assistant.